Pasta With Winter Squash and Tomatoes

By sherryl61

A great fall and winter pasta dish, especially as squash is inexpensive and prevalent in the market. Augment this with another winter vegetable or light salad.

Ingredients

• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup sliced shallots
• 1 tablespoon chopped garlic
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 2 cups chopped tomatoes
• 1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, about 5 cups
• 8 ounces ziti or penne cut pasta
• Freshly chopped parsley or Parmesan, for garnish

Details

Preparation time 5mins
Cooking time 20mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 minute; add tomatoes and squash, and cook with some salt and pepper.
When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, cook the pasta until it is tender. Combine the sauce and pasta, and serve, garnished with parsley or Parmesan.

Serves: 4 (does not include Parmesan/parsley garnish)
Calories: 405
Total Fat: 11.5 grams
Saturated Fat: 1.5 grams
Protein: 10 grams
Total carbohydrates: 67 grams
Sugar: 9 grams
Fiber: 6 grams
Cholesterol: 0 milligrams
Sodium: 133 milligrams